Arepa Salada Recipe (Dominican Savory Cornbread)

Learn how to make arepa salada dominicana, our lovely savory cornbread, a creamy, dense cornbread that is fabulous as a snack or great for a light dinner.

Course Lunch

Cuisine Caribbean, Dominican

Keyword arepa salada dominicana, dominican republic arepa salada, savory cornbread, savory cornmeal recipes

Prep Time 5

Cook Time 55

Total Time 1

Servings portions

Calories 539kcal

Author Clara Gonzalez

Ingredients

4 tablespoon salted butter divided
3½ cup chicken broth (or vegetable broth)
3½ cup coconut milk
2 tablespoon minced parsley
2 teaspoons salt (or more, to taste)
2 cup cornmeal

Instructions

1. Get ready

Grease a 2½ quart [2½ liter] baking pan with a tablespoon of butter (see notes).
Heat oven to 350 ºF [175 ºC].

2. Combine ingredients

Mix coconut milk and broth, salt to taste. Mix in parsley, cornmeal, and the remaining butter.

3. Cook cornmeal

Stir the batter with a spatula and pour into a 3 quart [3 liter] cooking pot and heat on the stove over medium heat, stirring constantly to avoid sticking.
When it breaks the boil, lower the heat and continue stirring until it thickens enough to start lifting from the pot when you stir and it sticks to the spoon.

4. Baking

Pour batter into the pan and bake until you insert a knife in the center and it comes out clean (30-40 minutes). It should be light golden brown. Let it cool down to room temperature before removing from the pan.

5. Serving

Once it has cooled a bit, cut it into slices and serve. See the suggestions above the recipe.

Notes

To obtain the traditional pot-shaped cake, bake it in a enamel cast-iron pot (dutch oven). The disadvantage is that you might have a hard time getting it out in one piece.

If you don't want to take that risk, bake in a nonstick baking pan, the deepest you have.

Nutrition